Subject: Passover Recipes
From: "Joel W./Mirjam D." <[email-masked]>
Date: Wed, 2 Mar 1994 08:34:25 +0200 (IST)
Newsgroups: rec.food.recipes

Now that Purim is over it's time to start panicking over 
Passover.  Passover is one of the Jewish holidays most closely 
associated with food.  Special dietary laws are observed.  We 
are forbidden to eat any food which has been leavened (as in 
bread allowed to rise) or contains leavening ingredients.  This 
includes grain or cereal products as well as derivatives of these 
foods, as well as legumes.  Passover cooking is dependent on 
these dietary laws, providing a challenge to those who love to 
cook as well as to those who love to eat.  I'll try to keep posting 
some recipes over the next three weeks leading up to Passover.

~~~~~~~~~~

Vegetarian Chopped Liver

1 cup sliced mushrooms
1 cup chopped onions
3 tbs margarine
3 hard cooked eggs
1/4 pound shelled walnuts
1 tsp salt
1/4 tsp white pepper

In a large skillet, saute the mushrooms and the onions in the 
margarine until the onions are golden brown.  Pass the 
mushrooms, onions, hard cooked eggs and walnuts through a 
grinder or chop very finely in a chopping bowl or food 
processor.  Season with the salt and pepper.  Refrigerate to chill 
thoroughly.  Serves 6.

~~~~~~~~~~

Potato, Egg and Onion Appetizer

3-4 potatoes
4 hard cooked eggs
3 tbs very soft margarine or shmaltz 
Salt and pepper to taste
1 onion, grated
1/4 cup chopped green pepper (optional)

Boil the potatoes in their skins until tender.  Cool the potatoes 
and peel.  Chop them together with the eggs until very well 
chopped.  Add the remaining ingredients and mix well.  Chill 
thoroughly.  Serve with a fresh vegetable salad.  Serves 8.

~~~~~~~~~~

Gehakteh Leber (Chopped Liver)

2 large onions, chopped (or more, to taste)
3 tbs oil
1 pound chicken livers
4 hard cooked eggs
1 tsp salt
1/4 tsp black pepper
1-2 tbs mayonnaise

In a large skillet, saute the onions in the oil until golden.  Broil 
the livers.  Using the finest blade of a grinder, or steel blade of 
the food processor, grind the liver with the onions and eggs.  
Add the salt and pepper.  Add 1 or 2 tbs mayonnaise and mix 
well.  Taste and adjust the seasoning.  Serve chilled.

~~~~~~~~~~

Knoble Borsht (Garlic Beet Soup)

3 quarts water
2 pounds flanken or brisket
beef bones
8 beets, grated
2 onions, diced
2 cloves garlic, minced
1 tbs salt
3 tbs brown sugar
sour salt or lemon juice to taste
2 eggs, beaten (optional)

IN a deep saucepan, combine the water, meat and bones.  Bring 
to a boil and skim.  Add the beets, onions, garlic and salt.  
Cover and cook over medium heat for 2 hours.  Add the brown 
sugar and sour salt or lemon juice.  Cook 30 minutes longer.  
Taste and adjust the seasoning.

If using the eggs, beat them in a small bowl.  Gradually add a 
little hot soup, beating steadily to prevent curdling.  Add the egg 
liquid to the saucepan, beating it in very well.  Serve in 
individual soup bowls.  Garnish with pieces of meat.  Serves 8.

~~~~~~~~~~

Goldena Yoich (Golden Chicken Soup)

1 chicken (4-5 pounds)
4 quarts cold water
2-3 stalks celery, including the leaves
1 large onion
1 parsnip, peeled
3 carrots, peeled
1 parsley root, peeled
1 piece celery root, peeled
salt and white pepper to taste
few sprigs fresh parsley
few sprigs fresh dill

Cut the chicken into quarters, place in a large pot with the cold 
water.  Bring to the boiling point then lower the heat and let 
simmer.  Remove the scum as it rises.  Cover the pot and cook 
for 1 hour.  Add the vegetables, salt and pepper and cook for an 
additional hour until the chicken is tender when pierced with a 
fork.  Remove the chicken and vegetables and strain the soup.  
Let the soup cool so the fat can be skimmed from the top.  Heat 
to serve.

~~~~~~~~~~

Knaidlach (Matzo Balls)

Featherlight --

For each egg use:

1/8 tsp salt
1/4 cup matzo meal

Separate the eggs into two bowls.  Beat the whites until stiff.  
Beat the yolks and salt until light.  Combine the beaten yolks 
with the stiff whites.  Gradually add the matzo meal.  Stir until 
smooth.  Let rest for 10-15 minutes.

Wet hands with cold water.  Form the mixture into small balls 
by rolling in the palms.  Carefully drop the balls into boiling 
clear soup stock or salted water (1 tsp salt to 1 quart water).  
Cover and cook at a slow boil for 20 minutes.

Medium Firm --

2 tbs fat, melted
2 eggs, slightly beaten
1/2 cup matzo meal
3/4 tsp salt
2 tbs soup stock or water
2 quarts water
1 tsp salt

Mix the fat and the eggs.  Add the matzo meal and the salt.  
When well blended add the soup stock or water.  Mix well.  
Cover the bowl and refrigerate for at least 20 minutes.

Shape the mixture into small balls with wet hands.  Bring the 2 
quarts of water and the salt to a boil.  Lower the heat and drop 
the matzo balls individually into the pot.  Cover and cook for 
30-40 minutes.  Remove with a slotted spoon and transfer to a 
pot of soup.

Very Firm --

1 cup matzo meal
1/2 tsp salt
3 tbs fat, melted
2 eggs, well beaten
1/2 cup water, approximately
2 quarts water
2 tsp salt

Blend the matzo meal with the salt and the fat.  Add the well 
beaten eggs.  Mix thoroughly and add cold water to make a 
dough firm enough to be shaped into balls.

Form balls with wet hands and drop into the boiling 2 quarts 
water and salt.  Cover and cook for 15 minutes,  Drain well and 
add to soup.

~~

Note:  My mother always used to add club soda to the mix 
instead of water.  She said it made the matzo balls perfectly 
light.  She also added a dash of cinnamon.  I've never 
encountered a recipe that included cinnamon, but I've also never 
encountered matzo balls as good as my mother's!

~~~~~~~~~~

Mandlen (Soup Nuts)

3 tbs oil
1/4 cup water
1/2 tsp salt
dash of white pepper
3/4 cup matzo meal
2 eggs
grease for baking sheet

In a medium sized saucepan heat the oil, water, salt and pepper 
to the boiling point.  Add the matzo meal quickly, mixing until 
smooth.  Remove from the fire and beat the eggs into the 
mixture one at a time, blending well after each addition.  Lightly 
coat hands with oil.  Shape mixture into 1/4 inch balls.  Place 
them on a well-greased baking sheet and bake in a preheated 
400 degree F oven for 30-35 minutes, until golden brown.  
Yields 80-90 mandlen.